Tag Archives: parsley

Fennel Rhubarb Pork Roast

Recipes posted a year ago:

Last weekend, with spring slowly trying to make an appearance around here, I had rhubarb on my mind.  And since we had our friends Sonya and Chris coming up for dinner, it was a perfect time to try something entirely new (we knew they’d be game for it).  We had a pork roast thawing, and the tangy character of rhubarb was a perfect pairing for the roast – along with a few other additions.

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Pomegranate, Apple, and Walnut Salad

Recipes Posted One Year Ago:

Our last post of the year! Happy New Year to you and yours! May it be the healthiest year ever for you!

Tasty tasty salad here! I could eat this entire salad by myself!!  If you are planning a get together for New Years Eve, this would make a great potluck dish as you could easily double it (along with the Bacon Wrapped Dates mentioned above).  Please notice in the picture below that I finally got a backsplash in my kitchen, hooray!!  Thank you Uncle Joe!!

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Chicken with Mushrooms and Tomatoes

Here is an easy to make dinner that is ready in about 30 minutes and packed with different flavors.  Served over riced cauliflower, you can have this as a meal in itself  – which is what we did the other night.

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Quick Turkey Soup

Part of our weekend routine is to sit down with our own hand-written book of recipes, our folder of clipped recipes, and the other sources we draw from for ideas and inspiration, and put together a menu for the week.  We make notes on adjustments, compile a list of ingredients needed for everything on the menu, check it against our current pantry, fridge, and freezer stocks, and then work through the grocery list before going to the store to get what we don’t have.  We take any meat for the first few nights out of the freezer and put in the fridge to thaw (imperative since our built-in microwave has been dead for about a month, and we’ve not bothered to call to have someone look at it yet).

This eliminates the dialog that otherwise starts by about Tuesday night and continues through the week:

“What do you want for dinner?”

“I don’t know – what do you want for dinner?”

“I don’t know – what will the kids eat?”

“I don’t know – go ask them.”

“We want eggs and sausage!” (which they’ve already had for breakfast)

Or, I should say, this routine almost eliminates this dialog.  Every once in a while, no matter how well I review the menu and plan things out, something comes along to derail me.  Case in point is this past Monday.  Somehow, in putting everything together, I completely overlooked the fact my planned recipe was a slow cooker recipe.  There is nothing like coming home after a 9+ hour day at work, plus my first day back to the gym in well over a month, to realize that the only meat thawed out for dinner is the main ingredient for a dish that requires a good 5+ hours on low in a crock pot.  Add in the fact it’s approaching 7pm and everyone’s getting hungry.  Now what do I do???

Improvise!  Grab a few ingredients (including a frozen package of ground turkey) and whip something up fast, before the natives get too restless and tear apart the kitchen.  The result is a soup that will almost take you less time from start to finish that it will for you to read through the intro of this post.  So let’s get started…

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Endive and Sausage Spaghetti

Maybe it is fitting that not that long ago we posted a recipe for pork chops with endive in which I mentioned not to confuse it with Belgian endive.  That got me looking for a reason to give Belgian endive a try, because I’d never had it before.  Shortly after, I stumbled into a simple sauceless spaghetti recipe using Belgian endive and crumbled bacon.  It had promise, but needed some transformation (besides the obvious substitution of the pasta).  So I dove in with a flurry of additions and a couple of outright changes.  The result was one of my favorite creations in the PP kitchen in a long time.

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Sirloin Steaks with Parsley and Capers

Capers have long been used in Mediterranean cuisines.  The pickled buds of the caper bush, these little green gems have a tangy and lemony flavor that cannot be mistaken.  If you like trying various pickled foods (asparagus, green beans, cucumbers, cauliflower), then you should give capers a shot.  Here, we combine them with curly-leaf parsley and a little coarsely ground ancho chile powder to create a flavorful chutney for serving over top of grilled sirloin steaks marinated in a combination of scallions, garlic, lime, Worcestershire, and more parsley and ancho chile.  The result is combination of tastes with a mild subdued heat lingering in the background – perfect when paired with our spicy-roasted broccoli from yesterday.

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